During a six-year period, 29 children (aged 0.7-13.5 years, mean 3.3 years) suffering from chronic diarrhoea due to giardiasis were studied. The incidence of this illness was 81 per 1,000,000 per year among children aged 0- < 7 years. According to growth charts, relative height and weight of the patients decreased significantly (both approximately 0.5 SD) from before the onset of diarrhoea to the time of diagnosis and subsequently increased up to the end of catch-up growth. Small intestinal mucosal specimens were studied. Two patients had severe villous atrophy, 8 moderate abnormalities, 6 only slight changes and 13 biopsies were normal. D-xylose or lactose malabsorption was detected in 25% of the patients. The lactose malabsorption was due to hereditary low lactase levels. None of the patients with a Danish ethnic background showed lactose malabsorption. D-xylose absorption and the relative weight loss of the patients correlated with the degree of mucosal damage. Patients with persistent diarrhoea (n = 19) were younger and had a shorter duration of diarrhoeal illness and a more significant weight reduction than those with intermittent diarrhoea (n = 10). However, the age at onset of symptoms was similar in the two groups (medians 1.3 years). Seven patients contracted the disease abroad. They all developed persistent diarrhoea and had a more severe course of the illness than those who acquired the disease in Denmark.
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J Gastroenterol Hepatol
January 2025
Faculty of Medicine, Division of Gastroenterology, Department of Medicine, Universiti Malaya, Kuala Lumpur, Malaysia.
Background: Gas production due to fermentation from fructose malabsorption (FM) or lactose malabsorption (LM) and small intestinal bacterial overgrowth (SIBO) contribute to the development of gastrointestinal symptoms in patients with irritable bowel syndrome (IBS). However, the impact of the carbohydrate malabsorption, unlike SIBO, is relatively unknown.
Methodology: A multicenter, prospective study of consecutive adults with IBS who underwent a hydrogen breath test (HBT) (glucose, 75 g; lactose, 25 g; or fructose, 25 g) was conducted.
Nutrition
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Department of Clinical Nutrition, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, 14080 Mexico City, Mexico. Electronic address:
Background: The most frequent early gastrointestinal (GI) toxicity symptoms are nausea (58%), diarrhea (46.7%), and vomiting (45.5%) in patients with cervical cancer (CC).
View Article and Find Full Text PDFJ Surg Case Rep
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Department of General Surgery, Royal Perth Hospital, 197 Wellington Street, Perth, Western Australia 6000, Australia.
Low anterior resection syndrome (LARS) is a challenging complication following sphincter-preserving rectal surgery, characterized by bowel dysfunctions such as urgency, frequency, and incontinence. This case series investigates the potential role of lactose intolerance in exacerbating LARS symptoms. Three patients who developed LARS after rectal resections showed persistent symptoms despite conventional management with bulking agents, physiotherapy, and loperamide.
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National Technological Institute of Mexico / Technological Institute of Tepic, Av. Tecnológico 2595, Col. Lagos del Country, C.P. 63175, Tepic, Nayarit, Mexico.
Plant-based beverages are water-soluble extracts of cereals, pseudocereals, seeds and legumes that resemble milk in appearance. However, these products have important differences compared to normal liquid milk, such as nutritional composition, sensorial properties and shelf-life stability. Increasing number of consumers are opting for these beverages due to lactose intolerance, milk protein allergies or lifestyle.
View Article and Find Full Text PDFFood Chem X
January 2025
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
The increase in lactose intolerance, the rise of veganism, the pursuit of healthy lifestyles, environmental awareness and concern for animal welfare have led to an increase in consumer demand for plant-based yogurts. The high nutritional value of nuts makes them an ideal ingredient for the production of plant-based yogurts. The main challenge for such products is to achieve a similar taste to traditional yogurt while improving shelf life.
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